Summer Recipes - Recipes associated with the Summer Season

Potato Salad with Bacon Bits

Ingredients
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
1 teaspoon celery seed
6 hard-cooked eggs, diced
2 eggs, beaten
1/3 cup white sugar
1 tablespoon cornstarch
salt to taste
3 slices of cooked bacon chopped
1/4 cup apple cider vinegar
1/4 cup apple white vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
1 cup mayonnaise

Cooking Instructions
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, bacon, celery, 1 teaspoon of salt, and hard-cooked eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the celery seed and mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

4th of July Barbeque Chicken

Ingredients
3 cloves garlic, minced
2 teaspoons butter
1 cup ketchup
1 teaspoon red wine vinegar
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1/2-3/4 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
3 dashes Tabasco
8 large chicken breast halves, bone-in with skin

Cooking Instructions
In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside. Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce.
Grill 15 minutes longer or until juices run clear. Continue basting and turning during the last 15 minutes of cooking. Servings:8

Pineapple Layer Cake

Ingredients
18-ounce package yellow cake mix
11-ounce can mandarin oranges, drained
3-ounce package instant vanilla pudding
20-ounce can crushed pineapple, drained
12-ounce carton frozen whipped topping, thawed

Cooking Instructions
Preheat the oven to 350°F degrees. Grease and flour two 9-inch cake pans. Mix the cake according to the package directions. Add the drained oranges, beating until well combined. Pour in the prepared pans. Bake about 25 minutes or until a wooden pick inserted near the center comes out clean. Cool 10 minutes and turn out of the pans onto wire racks to cool completely.
For the icing, mix the pudding and pineapple together. Gently fold in the whipped topping. Ice between the two layers and on the top and sides of the cake. Store in the refrigerator, tightly covered.